Apple Cake Recipe (A French Classic)

 With tart apples baked into a buttery cake with just a hint of rum, this might be the best apple cake you’ll ever taste. It’s simple yet so satisfying—perfect for dessert, a cozy afternoon snack, or even breakfast (yes, it’s that good!).



The summer after my junior year of college, I worked as an au pair in Paris for a family with three energetic little boys. My host mother, Valérie, loved to cook and often enlisted my help in the kitchen once the kids were in bed. Her apple cake recipe, with chunks of tart apples nestled in a tender, buttery rum cake, quickly became one of my all-time favorite fall desserts. Like many French classics—think clafoutis , madeleine, or creps—it’s wonderfully simple yet incredibly satisfying. A slice is perfect with a cup of coffee in the afternoon or served as dessert with a dollop of  whipped  cream or a scoop of vanilla ice cream.

What You’ll Need to Make French Apple Cake


  • All-purpose flour: Forms the base of the cake, keeping it light and tender.
  • Baking powder: Gives the cake its lovely rise and fluffiness.
  • Salt: Balances the sweetness and enhances the flavor.
  • Unsalted butter: Adds rich flavor and moisture, making the cake soft and buttery.
  • Granulated sugar: Sweetens the cake and gives it a crisp topping.
  • Eggs: Help bind the ingredients and create structure.
  • Vanilla extract: Adds warmth and complements the apples.
  • Dark rum: Adds a hint of depth and complexity to the cake. If you’d like to omit the rum, you can replace it with milk, apple cider, or apple juice.
  • Baking apples: Tart-sweet varietals provide the perfect balance of flavor and also make the cake incredibly moist. When this baking this cake or other desserts with apples, such as apple crispapple pie, or apple cobbler, it’s important to use apples suitable for baking. These apples hold their shape when cooked, so the chunks of fruit won’t turn into applesauce in the oven. Granny Smith apples and Honeycrisp apples are both great options. Feel free to combine different varieties for a more nuanced flavor.
  • Confectioners’ sugar (optional): A light dusting gives the cake a pretty finish.

Step-by-Step Instructions

Begin by combining the flour, baking powder and salt in a small bowl.


No need to sift; just whisk well.


Set aside. Then, in the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

Add the eggs one at a time

Beat in the vanilla extract and rum


It will look a little curdled at this point; that’s okay.


Add the dry ingredients to the wet ingredients.


Mix until just combined


Add the peeled and chopped apples.



Use a rubber spatula to fold the apples into the batter.


Have a 9-inch springform pan greased, or a 9-inch cake pan greased, lined with parchment, and greased again


Scrape the batter into the prepared pan and even the top.



Sprinkle with 1 tablespoon of granulated sugar.


Bake the cake for about 40 minutes, until golden and crisp on top.




Serve warm or room temperature, plain or with lightly sweetened whipped cream or a scoop of vanilla ice cream. A dash of cinnamon would be a nice addition, too.


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